Author Laura Powell

Herbed Oatmeal Bread

For those of you in Utah, remember to tune in to Studio 5 today at 11 am. I will be sharing a recipe on the show. Cross your fingers for me.

As many of you know I have a love affair with bread. Very rarely do I meet a bread that I don’t like. Here is another great one to add to the list. I found this one from Leigh Anne over at Your Home Based Mom. Leigh Anne is another foodie that I love to follow. This bread is fabulous. It is moist and dense. It also gets a little chewiness from the oatmeal. I did find that this bread is best eaten the same day you make it. I also was excellent for dipping in soup. It does take a little over 1 1/2 hours to make but is so worth it. Besides, most of that time is letting the dough sit or raise. Yum! Make some of this the next time you have soup. You will enjoy it.

Herbed Oatmeal Bread

2 C water

1 C rolled oats

3 Tbsp butter

3 3/4 to 4 3/4 C all-purpose flour

1/4 C sugar

2 tsp salt

2 pkg. Active dry yeast

1 egg

1 Tbsp grated Parmesan cheese

1 tsp dried basil leaves

1/2 tsp dried oregano leaves

1/2 tsp garlic powder

6 Tbsp butter, melted

Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.

9 comments on “Herbed Oatmeal Bread”

hi laura, when you say “By hand,…” in the 3rd step, do you mean to say stir using your hand or just not to use a mixer? sorry if this sounds such a simple question..i’m just starting to bake bread. thanks 🙂

I met you today on Studio 5. I made your recipe for dinner tonight and it was unbelievable awesome!! I came on over to find some more “keepers” as my husband put it! I hope to watch you again on studio 5! You did awesome!

We love this bread with spaghetti too. If you leave the topping ingredients out, you can make it into two regular loaves of the most wonderful oatmeal bread. Just follow a regular bread making process.